Ingredients
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4
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1 - 4 3/4
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1 1/2 - 3
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Directions
Canned Raspberries,Posted in response to a request, this comes from BH & G, Home Canning & Freezing! Use this recipe for any soft berry, except strawberries & make the syrup to match your own tastes. The quantity specified here is for 1 quart (increase as required) and the times are estimates.,Is it 4 cups water ad 4 3/4cups suga,If using a pressure cooker, then low pressure (5lb) for 1 minute.
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Steps
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1
Done
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Use 1 Cup Sugar For Very Light Syrup; 2 Cups Sugar For Light Syrup; 3 Cups Sugar For Medium Syrup; 4 3/4 Cups Sugar For Heavy Syrup. |
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2
Done
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Boil Sugar& Water Together For 5 Minutes& Skim, If Necessary; Keep Hot but not Boiling. |
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3
Done
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Wash Fruit, Drain& Fill Hot Steile Jars, Leaving 1/2 Inch Headspace. |
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4
Done
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Bring Syrup to a Full Boil& Cover Berries With Syrup, Leaving 1/2 Inch Headspace. |
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5
Done
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Remove Any Trapped Air Bubbles (use a Chopstick to Do This)& Adjust Lids. |
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6
Done
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Process in a Boiling Water Bath, 10 Minutes For Pints or 15 Minutes For Quarts. |
